Italian Frola Pasta, also known as Crostata di Marmellata, is a delightful and rustic Italian tart commonly enjoyed as a dessert or paired with coffee for a sweet treat. Its defining feature is a buttery, tender crust that carries a filling of luscious fruit jam, often apricot or raspberry, making it a classic in Italian home baking.
The preparation of this delicacy begins by preheating the oven to 180°C (350°F). The dough, known as “pasta frolla,” is created by combining all-purpose flour, powdered sugar, lemon zest, and a pinch of salt. The addition of cold, cubed unsalted butter, rubbed into the dry mixture until it reaches a coarse crumb consistency, adds to the dough’s tender texture. After incorporating beaten eggs to achieve a cohesive dough, it is then chilled to firm it up.
The dough is divided into two parts, with the larger portion rolled out to form the tart base fitted into a 22 cm (9-inch) tart tin. The delectable layer of fruit jam is evenly spread over this base, offering a beautiful contrast of flavors. The remaining dough is crafted into elegant strips, laid in a lattice pattern over the jam, adding an artisanal touch to the tart.
Baking at the preheated temperature for about 25-30 minutes results in a golden brown crust with the jam bubbling invitingly. Once cooled completely in the tin, the tart is carefully removed, sliced, and ready to be served.
Italian Frola Pasta is not only a treat for the taste buds but also a feast for the eyes with its classic lattice design. It symbolizes the cozy, homey essence of Italian baking and carries the warmth and sweetness of tradition in each bite.
Ingredients
200g all-purpose flour
100g powdered sugar
100g unsalted butter (cold, cubed)
1 egg
1 egg yolk
Zest of 1 lemon
Pinch of salt
200g fruit jam (your choice)
Directions
1. Preheat the oven to 180°C (350°F).
2. In a large bowl, mix together the all-purpose flour, powdered sugar, lemon zest, and a pinch of salt.
3. Add the cold, cubed unsalted butter to the dry ingredients. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
4. Beat the egg and the egg yolk together in a small bowl, then add them to the flour and butter mixture. Mix until you get a smooth and cohesive dough. If the dough feels too sticky, you can add a little more flour.
5. Wrap the dough in cling film and refrigerate it for about 30 minutes to firm it up.
6. Once chilled, divide the dough into two portions, one slightly larger than the other.
7. Roll out the larger portion of dough on a lightly floured surface to fit a 22 cm (9-inch) tart tin. Gently transfer the dough to the tart tin, pressing it into the edges and trimming any excess dough.
8. Spread the fruit jam evenly over the dough in the tart tin.
9. Roll out the remaining portion of dough and cut it into strips. Arrange the strips in a lattice pattern over the jam.
10. Bake in the preheated oven for about 25-30 minutes, or until the crust is golden brown and the jam is bubbling.
11. Let the tart cool completely in the tin before removing it.
12. Once cool, carefully remove the tart from the tin, slice, and serve.